Double-Chocolate Soufflé with Vanilla Custard Sauce

Double-Chocolate Soufflé with Vanilla Custard Sauce Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
This soufflé doesn't rise over the edge of the dish, but it's rich and delicious, and its creamy sauce balances the chocolate.

Yield:

10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 181
Caloriesfromfat 24 %
Fat 4.9 g
Satfat 2.4 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 6.2 g
Carbohydrate 28.1 g
Fiber 1.3 g
Cholesterol 88 mg
Iron 1.8 mg
Sodium 108 mg
Calcium 78 mg

Ingredients

Sauce:
1 1/4 cups 1% low-fat milk
1/2 vanilla bean, split lengthwise
3 tablespoons sugar
2 large egg yolks
Dash of salt
Souffl[SPECIAL_CHAR
Cooking spray
3/4 cup sugar, divided
1 cup 1% low-fat milk
1/2 vanilla bean, split lengthwise
1/2 cup Dutch process cocoa
1 tablespoon cornstarch
1/8 teaspoon salt
2 ounces bittersweet chocolate, finely chopped
2 large egg yolks
6 large egg whites
1/2 teaspoon cream of tartar

Preparation

To prepare sauce, heat 1 1/4 cups milk and 1/2 vanilla bean in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat; let stand 30 minutes. Scrape seeds from vanilla bean, and add seeds to milk. Discard bean.

Combine 3 tablespoons sugar, 2 egg yolks, and dash of salt in a medium bowl, stirring with a whisk. Gradually add milk mixture to the egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Heat milk mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring constantly with a whisk. Reduce heat; cook 2 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly. Cover and chill.

To prepare the soufflé, preheat the oven to 400°.

Lightly coat a 2-quart soufflé dish with cooking spray. Coat with 2 tablespoons sugar; set aside.

Heat 1 cup milk and 1/2 vanilla bean over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat; let stand 30 minutes. Scrape seeds from vanilla bean. Stir seeds into milk; discard bean. Add 1/2 cup sugar, cocoa, cornstarch, and 1/8 teaspoon salt to milk mixture, stirring with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 1 minute or until thick, stirring constantly. Remove from heat, and stir in chocolate until melted. Let cool 5 minutes. Place 2 egg yolks in a large bowl; stir with a whisk. Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 400° for 10 minutes. Reduce oven temperature to 375° (do not remove soufflé from oven); bake an additional 25 minutes or until puffy and set. Serve immediately, and top each serving with two tablespoons sauce.

Barbara Chernetz,

Cooking Light

November 2003
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